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About the author: Hóng Yí Shí Fang (红姨食坊) is from the city Baoding (Hebei province). She loves food and life. She is well versed in Chinese traditional medicine and focuses especially on the relationship between food and health. Read her blog at blog.sina.com.cn/shuhong20090508 or follow her at [...]Continue Reading →
My friend, Kristina Leipold, caught the mood to cook. On this particular day, she sent me her musings via email and without a note about the other matters happening in life, I felt like I could read her. Through this recipe we connect and realize there are somethings that make everything turn out okay.
Little [...]Continue Reading →
Mǐjiǔ (米酒), also called tián jiǔ (甜酒), láozāo (醪糟), jiǔniàng (酒酿), is cooked rice fermented by jiǔqǔ (酒曲, rice leaven). For me, eating a bowl of mǐjiǔ made by my mother is one of my cool and pleasant memories within scorching summers in my hometown. Its natural fragrance, sweetness, and coolness are unforgettable. Living in Beijing, I have [...]Continue Reading →
I love making sangria. I learned how to make a potent sangria from an Italian friend in San Francisco. The ingredients included a lot of red wine, a bottle of brandy, sugar, bananas, apples, and whatever else I felt like throwing in from the liquor cabinet. The [...]Continue Reading →
On 9 August, 2011 By Juling He (何菊玲)
During hot and humid days, oil and smoke in the kitchen nurture an unwillingness to cook. However, we have to eat something! Steaming food is brilliant for lazy summers. Steaming is healthier than stir-frying, retaining color, aroma, and flavor of the ingredients. Its lightness is also agreeable for summer. String beans are in season!Continue Reading →